Buzz
If you're looking for a quick and healthy way to prepare asparagus, using a microwave is an excellent choice. There are multiple methods to cook asparagus in a microwave, each offering unique benefits. Below, you'll find step-by-step instructions for each technique to help you achieve the best results.
Ingredients
Crispy Roasted Asparagus
4 servings
- 1/4 cup (60 ml) water
- 450 g fresh or thawed asparagus
- 1/2 teaspoon (2.5 ml) salt (optional)
Tender Roasted Asparagus
4 servings
- 1/4 cup (60 ml) water, orange juice, or white wine
- 450 g fresh or thawed asparagus
- 1/2 teaspoon (2.5 ml) salt (optional)
Garlic Butter Sauce (Optional)
To make 1/4 cup (60 ml) of sauce
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon (2.5 ml) freshly minced garlic
Steps
Before You Begin: Preparing Asparagus
Selecting asparagus. If using fresh asparagus instead of frozen, choose spears that are firm and vibrant green in color. The tips should be tightly closed.
- Asparagus spears can be thick or thin. Thicker spears take longer to cook but offer similar flavor and nutritional value as thinner ones. However, ensure that all spears are of uniform thickness for even cooking.
Wash the asparagus with cold water. Rinse the asparagus thoroughly under cold water, gently scrubbing the tips to remove any dirt or sand.
- Asparagus is grown in sandy soil, so the tips often retain dirt. Proper washing is essential.
- Use a paper towel to pat the asparagus dry after washing.
Trim the asparagus ends. Use your hands to snap or a knife to cut off the bottom third of each spear.
- Typically, you’ll need to remove about 1 to 1.5 inches.
- The woody ends of asparagus are tough and less flavorful.
- To find the natural breaking point, gently bend the spear near the base. It will snap where the tender part begins, making it easy to remove the tough ends by hand.
Peel the tough outer layer near the base. Use a vegetable peeler to remove the rough outer skin from the lower part of the spears.
- This step is optional but improves the appearance and texture, especially for thicker spears.
- Only peel the bottom 2 inches of each spear.
Crispy Roasted Asparagus
Soak 4 paper towels in water. Spray or pour 60 ml of water onto the paper towels. If they become too wet, squeeze out the excess.
- The paper towels should be damp, not dripping wet.
Arrange the paper towels in a strip. Lay the damp paper towels on the counter, overlapping the edges of each sheet to form a continuous strip.
- Using rolled paper towels is ideal since they are already connected. If using napkins or separate sheets, overlap them by about 1 inch. Otherwise, it will be difficult to roll them in the next step.
Place the asparagus on the paper towels. Arrange the asparagus closely and evenly at one end of the paper towel strip. Optionally, sprinkle with salt.
- The asparagus should lie parallel to the width of the paper towel strip. Try to center the spears and ensure they don’t extend beyond the edges of the paper.
Roll the asparagus into a bundle. Carefully wrap the paper towels around the asparagus to form a tight bundle. Continue rolling until the entire strip is used.
- Once rolled, the bundle should be snug, with the asparagus fully enclosed in the paper towels.
- If there’s excess paper at the ends, fold it inward to seal the bundle. Otherwise, no need to worry.
Microwave the asparagus for 3-4 minutes. Cook the wrapped asparagus in the microwave on Full Power until the spears are slightly tender and crisp.
- Place the bundle in the microwave with the open side facing down to prevent it from unraveling during cooking.
- This method essentially steams the asparagus in the microwave. The damp paper towels heat up, releasing steam that cooks the spears, preserving their crispness and nutrients.
Carefully unwrap and enjoy. Unroll the bundle in the opposite direction and use tongs to remove the paper towels. Serve the asparagus while hot.
- Be cautious when unwrapping, as steam will escape. Use tongs to protect your hands from burns and turn your face away to avoid steam exposure.
- Optionally, add a pat of butter or garlic butter before serving.
Tender Roasted Asparagus
Place the asparagus on a microwave-safe dish. Arrange the asparagus on the dish, ideally with the tips pointing toward the center.
- The tips are softer and cook faster than the stalks, so they can become mushy if overcooked.
- Since the center of the microwave receives less heat, positioning the tips there prevents them from cooking too quickly.
- If using a rectangular dish and unable to arrange as suggested, simply align the spears evenly. They will still cook without issues.
Add water, orange juice, or white wine to the dish. Pour about 60 ml into the dish. Optionally, sprinkle with salt.
- Use plain water for a traditional flavor or if you plan to season the asparagus later.
- For a unique flavor, opt for orange juice or white wine.
Microwave for 4-7 minutes. Cover the dish and cook on Full Power until the spears are tender.
- Use a microwave-safe lid if available, ensuring to leave a vent or cover slightly ajar to prevent steam buildup.
- If cooking chopped asparagus or just the tips, reduce the cooking time to 3-5 minutes on Full Power.
- Stir halfway through to ensure even cooking.
Serve while hot. Allow the asparagus to cool slightly before transferring to a serving plate.
- Be cautious when removing the lid, as accumulated steam can cause burns.
- Add a pat of butter or garlic butter and toss gently to coat the asparagus evenly.
Optional Sauce: Garlic Butter
Mix butter with garlic. Use a fork to blend softened, room-temperature butter with minced garlic until smooth.
- The butter must be softened. Cold butter won’t mix evenly with the garlic.
- To soften butter, leave it on the counter for about 30 minutes. If short on time, microwave the butter in its wrapper for 10 seconds. Avoid using foil-wrapped butter in the microwave.
- If fresh garlic isn’t available or you prefer a smoother texture, substitute with 1/8 teaspoon (0.6 ml) of garlic powder.
Add garlic butter to the asparagus before serving. Drizzle 1 tablespoon (15 ml) of garlic butter over the hot roasted asparagus, tossing gently to coat the spears evenly.
- For a deeper infusion of flavor, use the tender roasting method described earlier and add 1 tablespoon (15 ml) of garlic butter along with salt before covering and microwaving.
- Store any leftover garlic butter in an airtight container in the refrigerator for up to 3 days.
What You’ll Need
Preparing Asparagus
- Dry paper towels
- Vegetable peeler
- 4 paper towels or a microwave-safe dish
- Tongs
Garlic Butter Sauce
- Small bowl
- Fork
- Airtight container
